I never had Brussels sprouts growing up. I had them for the first time early this year...and they were awesome. Mmmmmm... Drizzled with olive oil, baked with potatoes, carrots, onions, herbs, and some lemon wedges. YUMS!!! And this morning I found this:
Ingredients:
- 1 1/2 lbs. brussels sprouts
- salt to taste
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup cream or milk (I used milk, and the sauce was still creamy)
- 1 egg yolk
- a touch of freshly grated nutmeg (optional)
- 1/4 cup grated Parmesan cheese
Directions:
- Preheat oven to 375 degrees.
- Clean and trim the brussels sprouts, making a shallow incision in the shape of a cross on the stem end. Place the sprouts in a skillet, add cold water to cover, and salt to taste. Bring to a boil and simmer for 10 to 15 minutes, or until crisp-tender. Drain.
- Melt 2 tablespoon butter in a saucepan. Add the flour and stir with a whisk until smooth. Add the milk or cream, stirring vigorously until thickened and smooth. Season with salt and nutmeg. Remove from the heat, and stir in the egg yolk.
- Select a casserole dish large enough to accommodate the brussels sprouts in a single layer. Melt the remaining butter in the casserole, then add the sprouts. Carefully spoon the sauce over the sprouts, sprinkle with cheese and bake for 12 to 15 minutes. Run the dish under the broiler for a few minutes to ensure a crispy, brown finish.
